Pate made from foie gras is a sought after delicacy, but the price and availability often make it hard to make it from real foie gras. Duck liver makes a good substitute to the original foie gras and produces a great result. Making duck liver pate is not difficult and you can do it at home. Follow the step by step instructions in this how to make duck liver pate guide to make your own pate with duck liver at home.

Duck liver can also be hard to find, so you might need to preorder it from your local grocery store or deli. It is important to remove the sinews and gall bladders from the livers to get the best results.

For equipment to prepare the pate, you will need a non-stick pan, a blender or food processor, a sieve, and a terrine, bowl or ramekin to let the pate set. Some people like to add some alcohol such as liquors, Cognac, brandy, or Armagnac. You can omit the alcohol if you wish.

Duck liver pate can be served as it is or as a spread on crackers, toasted baguette slices, crostini, or French style toasted baguettes. Duck liver pate is usually served with cornichons, French style pickles. You can also learn how to make crostini with the recipe below.

• 1 lb duck livers
• 6 oz unsalted butter
• 2 tbsp Armagnachttp://www.dailymail.co.uk/home/you/article-1218511/Duck-liver-pate-Armagnac.html
• 1 onion
• 1 clove of garlic
• 1 tsp fresh thyme
• 1/2 tsp freshly ground black pepperhttp://www.bbc.co.uk/food/recipes/database/duckliverandorangepa_71658.shtml
• 1/2 tsp herbes de Provencehttp://www.epicurious.com/recipes/food/views/Duck-Liver-Pate-105586
• 1/2 tsp salt
• Few sprigs of fresh herbs, for decorations
• Cornichons, for serving

1. Wash the duck livers under cold water to clean the livers. Scrape away the sinews and gall bladders from the livers.
2. Peel and chop the garlic, onion, and thyme. You can add more herbs of your choice such as sage or marjoram if you like, but omit the herbes de Provence if you do.
3. Heat about 2 tbsp of the butter in a pan until it melts. Stir fry the onion until soft. Add the livers, garlic, and seasoning into the pan, stirring and turning constantly to avoid burning for about 5 minutes or more until the livers are thoroughly cooked. Some people cook the livers in two batches to ensure even cooking.
4. Place the livers in a plate and set aside. Meanwhile, pour the Armagnac into the pan and return to heat. Scrape the sides of the pan to catch all the flavor and reduce the Armagnac.
5. Pour the liquid into the food processor along with the duck liver. Process until smooth.
6. Melt the remaining butter. Add it into the food processor and process again until smooth.
7. Oil individual ramekins, a terrine, or a bowl. Pour the pate mixture into the ramekins, terrine, or a bowl. Let it set overnight in the refrigerator.
8. Take the pate out an hour before serving. If you use a terrine, loosen the pate out from the terrine and slice it for serving. Decorate with sprigs of fresh herbs and serve with cornichon.

Crostini is very easy to make. You can save this up to a week. You can serve crostini with your duck liver pate or eat is as it is as a snack.

Ingredients:

• 1 baguette
• 1 clove garlic
• 1/4 tsp dry oreganohttp://www.pasta-recipes-online.com/how-to-make-crostini.html
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp extra virgin olive oilhttp://www.epicurious.com/recipes/food/views/Crostini-231979

Method:

1. Cut the baguette into bite size pieces 1 inch thick each.
2. Cut the garlic in half and brush the surface of all the bread slices with it.
3. Place the slices on a baking sheet.
4. Mix the olive oil with the seasonings.
5. Brush the bread with the olive oil mixture.
6. Bake in an oven for 10 minutes until crisp.
7. Store in an airtight container